Lamm in Sahnesauce – Malai Gosht

Nach dem Lammcurry aus Sumatra habe ich ein weiteres Lammgericht aus Madhur Jaffrey’s Ultimate Curry Bible ausprobiert (das Buch ist unter dem Titel Curys Currys Currys auch auf Deutsch erhältlich).

Diesmal geht es mit "Lamm in Sahnesauce" (Malai Gosht) nach Indien.

Lorbeer, Zimt, grüner sowie schwarzer Kardamom und Chilischote tragen neben Ingwer, Knoblauch, Kreuzkümmel, Koriander und Garam Masala zum Aroma bei. Ich habe Sanaam Chili aus meiner Penzey’s-Lieferung verwendet.

Mariniert und geschmurgelt wird alles schlicht und einfach in Sahne. Die darübergestreuten grünen Pistazien sind ein netter Farbtupfer.

========== REZKONV-Rezept - RezkonvSuite v1.1

     Titel: Lamb with Cream - Malai Gosht
Kategorien: Lamm, Indien
     Menge: 4-6 Portionen

    350        ml  Whipping cream
      2      Essl. Fresh ginger, peeled and finely grated
      6     Zehen  Garlic, peeled and mashed to a pulp
1 1/4-1 1/2  Teel. Salt
      1      Teel. Cayenne pepper
    900     Gramm  Boneless lamb shoulder, cut into 3-cm pieces
      4      Essl. Corn or peanut oil, or ghee
      2            Bay leaves
      2     mittl. Sticks cinnamon
     10            Whole cardamom pods
      2            Whole black cardamom pods, if available
      1            Whole, dried, hot red chilli*
      2     mittl. Onions, about 285 g peeled and sliced into fine
                   -half-rings
    1/2      Teel. Garam masala
      1      Teel. Ground cumin seeds
      2      Teel. Ground coriander seeds
      1      Essl. Chopped peeled, unsalted pistachios, for
                   -garnishing

============================== QUELLE ==============================
                   Madhur Jaffrey's
                   Ultimate Curry Bible
                   -Erfasst *RK* 18.01.2006 von
                   -Petra Holzapfel

Put the cream in a bowl, add the ginger, garlic, salt (start with
the lesser amount) and cayenne pepper, and mix thoroughly. Add the
meat, and mix well so that all the meat is covered with the marinade.
Cover and refrigerate for at least 4 hours, longer if desired.

When ready to cook the meat, put the oil, or ghee, in a large,
nonstick, lidded pan and set over a medium-high heat. When hot, add
the bay leaves, cinnamon, cardamom and chilli. Within seconds, the
chilli should darken. Now stir in the sliced onions, and fry for
about 5 minutes or until the onions just start to brown. Add the
meat, together with the marinade, stir, and bring to a simmer. Cover
the pan, reduce the heat to low, and cook for 40 minutes, stirring
occasionally. Remove the lid and increase the heat to medium-high.
Add the garam masala and extra salt, if needed, as well as the cumin
and coriander. Cook, stirring now and then, for a further 15-20
minutes or until all the liquid has been absorbed and the sauce
clings to the meat. Sprinkle the pistachios over the top when
serving.

Here is yet another, much richer version of bhuna gosht, this time
made with cream. In India, fresh clotted cream or malai is used, but
whipping cream will do. Normally, water is not used in the cooking
at all but if you need a little, sprinkle in a few tablespoons. A
heavy non-stick pan makes the cooking much simpler.

The pistachios are sold by all Indian grocers. Blanched, slivered
almonds, lightly roasted, may be used as a substitute.

Anmerkung Petra:

*Sanaam Chili von Penzey's verwendet. Unkompliziert und prima.

=====